Fruit Filled Ice Pops – Dairy & Nut Free

Fruit Filled Ice Pops – Dairy & Nut Free

My 2 year old grandson,  Jett,  has a whole list of allergies.  He’s allergic to dairy, eggs, peanuts, peas, and the list goes on.  His allergies keep him from enjoying many treats and we feel bad when we’re having dessert, specially ice cream which he can’t have.  That’s why we are constantly looking for allergy free treats and snacks to make for him. When allergies are involved we find that homemade meals and snacks are the safest way to go, we know exactly what the ingredients are and how the food was prepared.

fruit filled ice popsOne of the snacks we like to make are these Fruit Filled Ice Pops.  They’re not only dairy and allergy free, they’re healthy, yummy, and pretty too!  They are so easy to make with fresh fruit and coconut water.

I used fresh strawberries and blackberries, but you can use pretty much any kind of fresh fruit you like.  These pops are best made in the rectangular molds, the fruits tend to get stuck in star shaped molds making it difficult to remove from the molds.

(This post contains affiliate links)

Fruit Filled Ice Pops

Makes 6

Ingredients:

Fresh Strawberries

Fresh Blackberries

Coconut Water

Directions:

Fruit Filled Ice PopsFruit Filled Ice Pops1.  Cut up fruit so pieces will fit in mold.  Loosely fill the molds with the fruit.  Do not pack fruit in, there must be spaces for the liquid to fill in order for the pops to form.[spacer height=”20px” id=”2″]

 

 

 

 

2Fruit Filled Ice Pops.  Pour coconut water into the molds.  Fill to the top.  Fruit pieces may float.  [spacer height=”20px” id=”2″]

 

 

 

 

 

 

Fruit Filled Ice Pops3.  Insert sticks in the center of each mold.  You may have to work it in between fruit pieces.  Freeze for at least 6 hours. [spacer height=”20px” id=”2″]

 

 

 

 

 

 

4.  Remove from molds and enjoy.

To remove from mold run hot water on all sides of the mold, including the bottom.  Pops should slip right out.

I wrap each pop in clear plastic treat bags I get from Walmart and store them in the freezer in ziplock freezer bags.

If you don’t have popsicle molds you can use paper or plastic cups to mold your pops.  You can buy wooden popsicle sticks from most of the discount stores and craft stores.


Fruit Filled Ice Pops
Print Recipe
Dairy & Nut free popsicles filled with fresh fruit.
Servings Prep Time
6 Pops 15 Minutes
Passive Time
6 Hours
Servings Prep Time
6 Pops 15 Minutes
Passive Time
6 Hours
Fruit Filled Ice Pops
Print Recipe
Dairy & Nut free popsicles filled with fresh fruit.
Servings Prep Time
6 Pops 15 Minutes
Passive Time
6 Hours
Servings Prep Time
6 Pops 15 Minutes
Passive Time
6 Hours
Ingredients
Servings: Pops
Instructions
  1. Cut up fruit so pieces will fit in mold. Loosely fill the molds with the fruit. Do not pack fruit in, there must be spaces for the liquid to fill in order for the pops to form.
    Fruit Filled Ice Pops
  2. Pour coconut water into the molds. Fill to the top. Fruit pieces may float.
  3. Insert sticks in the center of each mold. You may have to work it in between fruit pieces. Freeze for at least 6 hours.
  4. Remove from molds and enjoy. To remove from mold run hot water on all sides of the mold, including the bottom. Pops should slip right out.
Recipe Notes

If you don't have popsicle molds you can use paper or plastic cups to mold your pops.  You can buy wooden popsicle sticks from most of the discount stores and craft stores.

I wrap each pop in clear plastic treat bags I get from Walmart and store them in the freezer in ziplock freezer bags.

Share this Recipe
Powered byWP Ultimate Recipe
Frozen Mango Lemonade & Simple Syrup Recipe

Frozen Mango Lemonade & Simple Syrup Recipe

Yay!  The grandsons have arrived for their annual vacation with us!  That can only mean that summer’s here!  They arrived Memorial Day weekend, sure it may be a few weeks before the official first day of summer, it’s June 20th. this year in case you want to know, but at our house summer officially begins the day Dion and Devon arrive.

Aside from ushering in summer the boys’ arrival also means I’ll be mixing up more refreshing drinks for them and their buddies who seem to gravitate at our house when they’re here.  Instead of filling the kids on soda and juice boxes, which are on my daughter’s list of “do not give the boys”, I mix them up a variety of healthier alternatives.  I like to use seasonal fruits to make summer drinks, popsicles, and other frozen treats.

This year we’re really into lemonades.  We discovered Brazilian Lemonade on last year’s trip to Jordan and have been making it ever since.  But to mix it up a bit I thought I’d experiment with lemonade, trying different fruits to mix in.

Frozen Mango LemonadeOne of the best lemonades I’ve come up with so far is Frozen Mango Lemonade.  It’s not just any lemonade, it’s a homemade slushie that can double as dessert, it’s that good!

It’s super easy to make and uses some of the fresh mangoes my husband comes home with every week.  Yes, his mango guy is back this year supplying him with bushels of fresh ripe mango.  This frozen mango lemonade is really one of the easiest ways to use up that mango supply.

 

Frozen Mango Lemonade

Simple Syrup

But before you haul out the blender and start blending this summer you should really consider making a pint or so of simple syrup.  Why you might ask do you need simple syrup and what exactly is it.  Simple syrup is really just sugar water, you’ve seen it at Starbucks when you add sweetener to your coffee, they call it Liquid Sugar.  Most mixologists (bartenders) use simple syrup in cocktails instead of plain granulated sugar, it mixes better.  I’m sure you’ve seen undissolved sugar at the bottom of a glass of iced tea or lemonade, sugar may not easily dissolve in cold drinks.  Well simple syrup solves this problem because it’s already dissolved.  It’s really the best way to sweeten any cold drink you make including cocktails, except maybe a Manhattan that calls for a sugar cube.

I like to keep jars of simple syrup around specially during summer to sweeten all my cold beverages.  It’s very easy to make and stores in the fridge for weeks.  So here’s how to make a pint of simple syrup, you can cut the recipe in half, double, or triple it according to your needs.  It’s super easy!

2 cups white sugar

2 cups water

 

Place sugar and water in saucepan and put it on the stove over medium high heat.

Stir until sugar dissolves, turn heat down to medium.

Simmer on stove for 5-10 minutes or until it thickens just a bit, the consistency is really up to you.  I like my simple syrup a bit thicker, not quite the consistency of pancake syrup but not watery either.

Remove from heat and pour  into pint size mason jar, keep it uncovered until it cools to room temperature.

Screw on the lid and store in fridge to use as needed.

Sometimes I make it using a 2:1 ratio, 4 cups sugar to 2 cups water.  This gives you a higher concentration of sugar meaning you use less to sweeten beverages, but this takes a bit longer for the sugar to dissolve.  Either way is fine, it’s really up to you.

So now that you have your simple syrup let’s mix up some Frozen Mango Lemonade!

Frozen Mango Lemonade

Ingredients:

4 Oz. Minute Maid Pure Lemon Juice from Concentrate – you can find this in the frozen juice section.  It’s sold in plastic bottles.  Thaw it out to use.

2 Large Ripe Mangoes, peeled and sliced off the seed

1/4 cup simple syrup, or add to suit your taste

Ice Cubes

How to:

Place lemon juice, mango slices, and simple syrup in blender and puree.  After it’s pureed you may want to taste it to see if it’s sweet enough, if not add more simple syrup until it is.

Fill blender pitcher to the top with ice cubes.

Blend until all the ice cubes are dissolved, you should end up with a thick slush.

Pour into a pitcher or glass and serve.

See very easy!

By the way grown ups can add a shot of rum for a frozen cocktail.  Add the rum at the same time as the other ingredients and blend before adding in ice cubes.  Trust me it’s delish!  I’ve been doing this for years for me and my girlfriends, but we call them Mango Daquiris!


GoldMedalWineClub.com-Great Wine Gifts-300x250

Frozen Mango Lemonade
Frozen Mango Lemonade
Print Recipe
A sweet and refreshing summer drink or dessert!
Frozen Mango Lemonade
Frozen Mango Lemonade
Print Recipe
A sweet and refreshing summer drink or dessert!
Ingredients
Frozen Mango Lemonade
Simple Syrup
Servings:
Instructions
Simple Syrup
  1. Place sugar and water in saucepan and put it on the stove over medium high heat.
  2. Stir until sugar dissolves, turn heat down to medium.
  3. Simmer on stove for 5-10 minutes or until it thickens just a bit, the consistency is really up to you. I like my simple syrup a bit thicker, not quite the consistency of pancake syrup but not watery either.
  4. Remove from heat and pour into pint size mason jar, keep it uncovered until it cools to room temperature.
  5. Screw on the lid and store in fridge to use as needed.
Frozen Mango Lemonade
  1. Place lemon juice, mango slices, and simple syrup in blender and puree. After it's pureed you may want to taste it to see if it's sweet enough, if not add more simple syrup until it is.
  2. Fill blender pitcher to the top with ice cubes. Blend until all the ice cubes are dissolved, you should end up with a thick slush.
  3. Pour into a pitcher or glass and serve.
    Frozen Mango Lemonade
Recipe Notes

Sometimes I make simple syrup using a 2:1 ratio, 4 cups sugar to 2 cups water. This gives you a higher concentration of sugar meaning you use less to sweeten beverages, but this takes a bit longer for the sugar to dissolve. Either way is fine, it's really up to you.

By the way grown ups can add a shot of rum to the lemonade for a frozen cocktail.  Add the rum at the same time as the other ingredients and blend before adding in ice cubes.  Trust me it's delish!  I've been doing this for years for me and my girlfriends, but we call them Mango Daquiris!

Share this Recipe
Powered byWP Ultimate Recipe
“Halo-Halo ” Filipino Iced Mixed Fruit Dessert

“Halo-Halo ” Filipino Iced Mixed Fruit Dessert

Halo-Halo

Halo-halo is a popular Filipino iced dessert.  “Halo-Halo” literally means “mix-mix”.  As its name implies it’s a mixture of boiled sweet beans, gelatin, preserved or fresh sweet fruits, tapioca, and other sweet ingredients topped off with shaved ice, and evaporated milk.  It is usually served in a tall glass or bowl.  It is sometimes called “The Ultimate Filipino Dessert”.

In the Philippines, a tropical country,  Halo-Halo is the best way to cool off from the heat, specially in summer. The unique mixture of sweetened fruits, ice, and milk are perfect and I love it!  Actually all Filipinos love it! It’s served just about every where; from street carts to high end restaurants and resorts the dessert menu wouldn’t be complete without this popular dessert.

Everyone has their own version made with various ingredients.  A “simple” version includes boiled sweet beans, preserved fruits, halayang ube, ice, and milk.  Fancier versions add Leche Flan, Gelatin, Toasted Pinipig (immature short grain rice pounded flat then toasted), Tapioca, and Ice Cream.

It is also very easy to make Halo-Halo at home.  When we make it we toss our favorite ingredients or whatever we have in the pantry. There’s really no “right” or “wrong” way to make Halo-Halo as long as it has shaved or crushed ice and milk!

As many of you know we’re sharing our favorite Merienda recipes in our Merienda Series.  We’d be remiss if we left out Halo-Halo, the Ultimate Filipino Dessert!

One of the main ingredients of Halo-Halo is Halayang Ube (Purple Yam Jam) which we  shared with you last week. Another ingredient is my favorite, Leche Flan, a custard that we make for parties and holidays.  Today I will share with you my favorite version of Halo-Halo, you will definitely ask for more!

If you’re looking for more merienda recipes check out our other recipes including Puto Cheese (Steamed Rice Cake with Cheese)Bibingka Galapong, Banana Lumpia – Turon!

*This post contains affiliate links


Say it with cookies - Enjoy a wide variety of gifts & treats for every occasion from Cookies by Desi

Ingredients:

(I’m listing my favorite ingredients.  The Sweetened preserves are available in jars.  You don’t need to use the entire jar to make 1 serving of Halo-Halo, nor do you have to use every ingredient listed.  Remember, there’s not “right” way to make Halo-Halo, make it with your favorite ingredients in the amounts you like best!)

1 Can Evaporated or Condensed milk

1 Bowl Crushed or Shaved ice

1 Small piece of  leche flan

1 Jar Pinipig Macapuno* (shredded and preserved jelly like coconut flesh from mutant coconut trees)

1/4 cooked Sago or Tapioca

Fresh Fruits

1 Scoop Halayang Ube (purple yam jam)

1 Scoop Ice Cream any flavor

1 Jar Sweetened Boiled Red Beans

1 Jar Sweetened Kamote (sweet potato)

1 Jar Sweetened Langka (jackfruit)

1 Jar Sweetened Garbanzos (chickpeas)

1 Jar Sweetened Saba Banana

1 Jar Sweetened Kaong (fruit from the sugar palm tree)

2-5 Tbsp. white sugar or muscovado (raw sugar)

*Instead of Pinipig Macapuno you can use plain Macapuno and sprinkle toasted Pinipig on top before serving.

Direction:

Half-fill a tall glass or bowl with a Tbsp. or 2 of all or your choice of the fresh and sweetened fruits listed above.

Fill the rest of the glass with crushed ice.

Top with Ice Cream, Halayang Ube, and Leche Flan.

Sprinkle with sugar.

Drizzle with milk.

Serve, Share and Enjoy!!

By the way, Halo-Halo is usually stirred well so that the ice and milk are mixed with the other ingredients just before eating.

"Halo-Halo " Filipino Iced Mixed Fruit Dessert
Print Recipe
Servings
1-2 person
Servings
1-2 person
"Halo-Halo " Filipino Iced Mixed Fruit Dessert
Print Recipe
Servings
1-2 person
Servings
1-2 person
Ingredients
Servings: person
Instructions
  1. Half-fill a tall glass or bowl with a Tbsp. or 2 of all or your choice of the fresh and sweetened fruits listed above.
  2. Fill the rest of the glass with crushed ice.
  3. Top with Ice Cream, Halayang Ube, and Leche Flan.
  4. Sprinkle with sugar.
  5. Drizzle with milk.
  6. Serve!
Recipe Notes

*Instead of Pinipig Macapuno you can use plain Macapuno and sprinkle toasted Pinipig on top before serving.

By the way, Halo-Halo is usually stirred well so that the ice and milk are mixed with the other ingredients just before eating.

Share this Recipe
Powered byWP Ultimate Recipe
Strawberry Banana Smoothie Pops

Strawberry Banana Smoothie Pops

Strawberry Banana Smoothies are a family favorite. Turning them into frozen pops saves me from mixing them up as needed. I just haul out the blender once, whip up a bunch of pops, store them in the freezer ready for anyone who feels like a smoothie! This recipe is dairy free and has no added sugar, perfect for kids with allergies. You can add sugar to taste if you prefer them sweeter. I use Organic Rice Drink to make it creamy but soy or almond milk can be used instead. You can even use real cream if you don't have milk allergies. I use ripe bananas, it's a great way to use up all those over ripe bananas! You can make this with fresh or frozen strawberries. If using fresh remove the stems and cores, and wash them. If using frozen be sure to thaw them first, frozen berries turn the mixture into a thick icy mix that's hard to pour into molds.Strawberry Banana Smoothies are a family favorite.  Turning them into frozen pops saves me from mixing them up as needed.  I just haul out the blender once, whip up a bunch of pops, store them in the freezer ready for anyone who feels like a smoothie!

This recipe is dairy free and has no added sugar, perfect for kids with allergies.  You can add sugar to taste if you prefer them sweeter.

I use Organic Rice Drink to make it creamy but soy or almond milk can be used instead.  You can even use real cream if you don’t have milk allergies.

I use ripe bananas, it’s a great way to use up all those over ripe bananas! You can make this with fresh or frozen strawberries.  If using fresh remove the stems and cores, and wash them.  If using frozen be sure to thaw them first, frozen berries turn the mixture into a thick icy mix that’s hard to pour into molds.

I use Tovolo molds, but you can use whatever mold you have.

If you don’t have molds just pour them in freezer safe plastic cups, pop a stick in the center, and freeze.

To remove pops from molds run hot water on all sides of the mold, including the bottom.  They should slip right out.  I wrap each pop in clear plastic treat bags from Walmart and store them in the freezer in ziplock freezer bags.

Here’s the recipe, whip some up today, your family will love them!

(This post contains affiliate links)


Strawberry Banana Smoothie Pops

Makes 6

Ingredients:

2 cups fresh or frozen strawberries

2 ripe bananas

1 cup Organic Rice Dream Rice Drink

Directions:

1.  Place all ingredients in a blender.

2.  Blend until smooth.

3.  Pour into molds, and freeze for at least 6 hours.

4.  Remove from molds and enjoy!

Strawberry Banana Smoothies are a family favorite. Turning them into frozen pops saves me from mixing them up as needed. I just haul out the blender once, whip up a bunch of pops, store them in the freezer ready for anyone who feels like a smoothie! This recipe is dairy free and has no added sugar, perfect for kids with allergies. You can add sugar to taste if you prefer them sweeter. I use Organic Rice Drink to make it creamy but soy or almond milk can be used instead. You can even use real cream if you don't have milk allergies. I use ripe bananas, it's a great way to use up all those over ripe bananas! You can make this with fresh or frozen strawberries. If using fresh remove the stems and cores, and wash them. If using frozen be sure to thaw them first, frozen berries turn the mixture into a thick icy mix that's hard to pour into molds.
Strawberry Banana Smoothie Pops
Print Recipe
Healthy frozen treats for the whole family.
Servings Prep Time
6 Popsicles 15 Minutes
Passive Time
6 Hours
Servings Prep Time
6 Popsicles 15 Minutes
Passive Time
6 Hours
Strawberry Banana Smoothies are a family favorite. Turning them into frozen pops saves me from mixing them up as needed. I just haul out the blender once, whip up a bunch of pops, store them in the freezer ready for anyone who feels like a smoothie! This recipe is dairy free and has no added sugar, perfect for kids with allergies. You can add sugar to taste if you prefer them sweeter. I use Organic Rice Drink to make it creamy but soy or almond milk can be used instead. You can even use real cream if you don't have milk allergies. I use ripe bananas, it's a great way to use up all those over ripe bananas! You can make this with fresh or frozen strawberries. If using fresh remove the stems and cores, and wash them. If using frozen be sure to thaw them first, frozen berries turn the mixture into a thick icy mix that's hard to pour into molds.
Strawberry Banana Smoothie Pops
Print Recipe
Healthy frozen treats for the whole family.
Servings Prep Time
6 Popsicles 15 Minutes
Passive Time
6 Hours
Servings Prep Time
6 Popsicles 15 Minutes
Passive Time
6 Hours
Ingredients
Servings: Popsicles
Instructions
  1. Place all ingredients in a blender.
  2. Blend until smooth.
  3. Pour into molds, and freeze for at least 6 hours.
  4. Remove from molds and enjoy!
Share this Recipe
Powered byWP Ultimate Recipe
Frozen Breakfast Parfait Bars

Frozen Breakfast Parfait Bars

Breakfast can be a trial. Sometimes it’s hard to get the kids to eat a healthy breakfast before they run out the door to catch the school bus or play with their friends.  This is specially true during long weekends and school vacations.  They are so anxious to go out and play they try to skip breakfast.  To get them to eat I started making these Frozen Breakfast Parfait Bars.

frozen breakfast parfaits bars

These frozen breakfast parfaits bars aren’t just yummy, they look pretty too!  My grandsons grab them for breakfast  on their way out to school or play.  Breakfast is much more enticing when it looks like and ice cream bar. They make great healthy snacks too!

These bars have no added sugar and use fresh or frozen berries.  They are the  perfect treat anytime of year, but specially summer![spacer height=”-20px”]

 

Frozen Breakfast Parfait Bars

Makes 6

Ingredients:
 1 cup fresh or frozen blueberries (if using frozen be sure to thaw them first)
 1 cup fresh or frozen strawberries
 1 cup plain Greek yogurt
 1/2 cup honey & oat granola
Directions:
 1.  Puree bluberries.
 2.  Pour into molds – fill molds about 1/3
 3.  Freeze for 1-2 hours.
 4.  Stir granola into the yogurt and spoon into the mold on top of frozen blueberry puree.  Gently press down on the yogurt mixture to make sure it sits right on top of blueberries. Fill upto 2/3 of the mold.
 5.  Freeze for 1-2 hours.
 6.  Puree strawberries.
 7.  Pour into molds to the top.
 8.  Freeze for another 4 hours.
 9.  Remove from molds and enjoy!
 To remove from molds run hot water on all sides of the molds, including bottom.  It should slip right out.
Frozen Breakfast Parfait BarsI used Popsicle Molds to make my breakfast parfait bars.  You can get some on Amazon. (Affiliate Link)
If you don’t have popsicle molds you can use cups.  Set the cups in a tray, fill with mixture, and cover them with a sheet of clear plastic wrap, cut slits in the wrap corresponding to the center of each cup, slip a wooden popsicle stick in the hole and in the center of the filled cups.  The plastic wrap will keep the sticks in the center while it freezes.
Frozen Breakfast Parfait Bars
Frozen Breakfast Parfait Bars
Print Recipe
Servings Prep Time
6 Bars 30 Minutes
Passive Time
6 Hours
Servings Prep Time
6 Bars 30 Minutes
Passive Time
6 Hours
Frozen Breakfast Parfait Bars
Frozen Breakfast Parfait Bars
Print Recipe
Servings Prep Time
6 Bars 30 Minutes
Passive Time
6 Hours
Servings Prep Time
6 Bars 30 Minutes
Passive Time
6 Hours
Ingredients
Servings: Bars
Instructions
  1. Puree bluberries.
  2. Pour into molds - fill molds about 1/3
    Frozen Breakfast Parfait Bars
  3. Freeze for 1-2 hours.
  4. Stir granola into the yogurt and spoon into the mold on top of frozen blueberry puree. Gently press down on the yogurt mixture to make sure it sits right on top of blueberries. Fill up to 2/3 of the mold.
  5. Freeze for 1-2 hours.
  6. Puree strawberries.
  7. Pour into molds to the top.
  8. Freeze for another 4 hours.
  9. Remove from molds and enjoy! To remove from molds run hot water on all sides of the molds, including bottom. It should slip right out.
    Frozen Breakfast Parfait Bars
Recipe Notes

If you don't have popsicle molds you can use cups.  Set the cups in a tray, fill with mixture, and cover them with a sheet of clear plastic wrap, cut slits in the wrap corresponding to the center of each cup, slip a wooden popsicle stick in the hole and in the center of the filled cups.  The plastic wrap will keep the sticks in the center while it freezes.

Share this Recipe
Powered byWP Ultimate Recipe